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Nutrition - Facts for Guavas, common, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Guavas, common, raw.
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Guavas, common, raw

Calories 68 Calories from Fat 8
(12%)
 [1]
% Total Quantity
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 2mg 0.00%
Potassium 417mg 0.42%
Total Carbohydrate 14g 14%
Protein 3g 3%


NutrientQuantityUnits
Alanine 0.13 g
Alcohol, ethyl 0.00 g
Arginine 0.07 g
Ash 1.39 g
Aspartic acid 0.16 g
Caffeine 0.00 mg
Calcium, Ca 18.00 mg
Carbohydrate, by difference 14.32 g
Carotene, alpha 0.00 mcg
Carotene, beta 374.00 mcg
Cholesterol 0.00 mg
Choline, total 7.60 mg
Copper, Cu 0.23 mg
Cryptoxanthin, beta 0.00 mcg
Energy 68.00 kcal
Energy 285.00 kJ
Fatty acids, total monounsaturated 0.09 g
Fatty acids, total polyunsaturated 0.40 g
Fatty acids, total saturated 0.27 g
Fiber, total dietary 5.40 g
Folate, DFE 49.00 mcg_DFE
Folate, food 49.00 mcg
Folate, total 49.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.33 g
Glycine 0.13 g
Histidine 0.02 g
Iron, Fe 0.26 mg
Isoleucine 0.09 g
Leucine 0.17 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 5204.00 mcg
Lysine 0.07 g
Magnesium, Mg 22.00 mg
Manganese, Mn 0.15 mg
Methionine 0.02 g
Niacin 1.08 mg
Pantothenic acid 0.45 mg
Phenylalanine 0.01 g
Phosphorus, P 40.00 mg
Potassium, K 417.00 mg
Proline 0.08 g
Protein 2.55 g
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.60 mcg
Serine 0.07 g
Sodium, Na 2.00 mg
Sugars, total 8.92 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Threonine 0.10 g
Total lipid (fat) 0.95 g
Tryptophan 0.02 g
Tyrosine 0.03 g
Valine 0.09 g
Vitamin A, IU 624.00 IU
Vitamin A, RAE 31.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.11 mg
Vitamin C, total ascorbic acid 228.30 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.73 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.60 mcg
Water 80.80 g
Zinc, Zn 0.23 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. A Homnava, W Rogers, R R Eitenmiller. "Provitamin A activity of specialty fruit marketed in the United States.". 1990 J. Food Composition and Analysis 3 Pg. 119 - 133
  3. V.C. Wilberg, D.B. Rodriguez-Amaya. "HPLC quantitation of major carotenoids of fresh and processed guava, mango and papaya". 1995 Lebensmittel-Wissenschaft und-Technologie 28 5 Pg. 474 - 480
  4. M. Padula, D.B. Rodriguez-Amaya. "Characteristics of the carotenoids and assessment of the vitamin A value of Brazilian guavas". 1986 Food Chemistry 20 Pg. 11 - 19
  5. Nutrient Data Laboratory, ARS, USDA. "Nutrient Analysis of Specialty Fruit Marketed in the United States". 1987 Beltsville MD

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